Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh mushrooms 3/4 c Fine dry bread crumbs
1/4 c Butter or margarine 1 ts Salt
1/3 c Minced onion 1/2 ts Basil leaves, crushed
1/3 c Finely chopped celery 1/4 ts Rosemary leaves, crushed
2 Eggs 1/4 ts Oregano leaves
3 oz Cream cheese, softened 1/8 ts Ground black pepper

Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes
about 5 cups); set aside. In a large saucepan melt butter. Add
onion and celery; saute until tender, about 5 minutes; set aside.
In a large mixing bowl beat eggs and cream cheese until smooth. Add
bread crumbs, salt, basil, rosemary, oregano, black pepper and
reserved onion and celery mixture and mushrooms. Stir until mixture
is well blended and smooth. Butter a 7 x 4 x 2 inch loaf pan. Cover
the long side and bottom of pan with a strip of waxed paper leaving a
1-1/2 inch overhang. Spoon mushroom mixture evenly into pan. Cover
top of pan with foil. Bake until firm, about 1-1/2 hours. Cool in
pan until lukewarm. Remove from pan using waxed paper overhang as an
aid; discard paper. Serve at room temperature with crackers as an
appetizer garnished with mushroom slices, grated carrot and chopped
onion, if desired. Yield: 12 to 14 portions.

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